This is my take on Martha Stewart’s one-pan pasta. I wanted to create a luxurious version that tasted decadent but took no time at all. I used fusilli instead of spaghetti. The shorter pasta lends itself to easier maneuverability in the pan. The addition of heavy cream turned this into a creamy sauce and swapping canned chopped tomatoes for the cherry tomatoes meant that it can be made at the last minute and didn’t require any extra labor. The result was a delectable dish that was fast, easy and felt fancy. Every college student should have this recipe.
14.5 ounce canned chopped tomatoes
Onion thinly sliced ( slice as thinly as possible so onion will melt in the sauce)
Cloves of garlic, thinly sliced
Red pepper flakes
Basil sprigs 4 for the pasta plus 2 extra for garnish
2 1/4 cups
In This Recipe
Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, salt, water and heavy cream in a large 14 inch or 5qt sauté pan.
Bring to a boil over high heat stirring occasionally. When it reaches a boil reduce heat to medium-high stirring frequently until the pasta is al dente and the mixture has started to form a creamy consistency. should take about 9-11 minutes. If it looks a bit watery don't worry it will thicken a bit as it sits. If your mixture looks dry add another 1/4 cup water until you reach your desired consistency.
Add butter, turn off heat and add Parmesan. Taste for seasoning and sprinkle with basil leaves (torn or whole) and extra parmesan if desired.